Phyllis’ Mother’s Mac and Cheese Recipe from Taste of Home©

I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon

 

Yield: 4 servings.

Ingredients:

  • 2 cups elbow macaroni, cooked and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 teaspoon onion salt, optional
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons butter

Directions:

  1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter.
  2. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutritional Facts
1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g

Originally published as My Mother’s Mac and Cheese in Reminisce May/June 1993, p51

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Chicken Wontons

by: RasaMalaysia

Yield: 12 Chicken Wontons

Chicken Wontons

Photo by Cegoh/www.giant.sg

Ingredients: 

  • ¼ lb shrimp, chopped
  • ½ lb ground chicken
  • ¼ tsp salt
  • 1 stalk scallion cut in rings
  • A dash of fish sauce
  • ½ tsp cornstarch
  • ½ tsp sesame oil
  • Dash of ground pepper
  • 12 wonton wrappers

 

For Dipping Sauce:

  • 3 TBS Thai sweet chili sauce
  • 1 TBS cilantro leaves, chopped
  • 2 tsp lime juice
  • Pinch of sesame seeds

 

Directions: 

  1. Mix together scallion, cornstarch, shrimp and chicken and add salt, sesame oil, pepper, and fish sauce.
  2. Wrap wontons with the wrappers. Place each wonton wrapper in the palm of your hand and add about half a tablespoon of the filling in the middle. Dip your index finger in water and trace around the outer edges of the wrapper. Then, fold and pinch edges of the wrapper and seal tightly.
  3. Deep fry in oil until golden.

Skillet Salisbury Steak

by Lena Abraham for Delish.com

Yield: 4 Servings

Ingredients:

For the Patties:
  • 1 lb. ground beef
  • 1 large egg
  • 1/3 c. bread crumbs
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
For the Gravy: 
  • 2 tbsp. unsalted butter
  • 1 onion, chopped
  • 2 sprigs thyme
  • 1/2 c. Mushrooms, thinly sliced
  • 2 tbsp. all-purpose flour
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. tomato paste
  • 1 c. beef stock
  • kosher salt
  • Freshly ground black pepper

Directions:

  1. Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.
  2. In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.
  3. Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.
  4. Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.

Easy Tuna Casserole

During the busy holiday season, an easy recipe is just the answer to that age old question, “What’s for dinner?”  

Recipe by LMCDEVIT for All Recipes.com

Yield: 8 Servings

Easy Tuna Noodle Casserole

Photo by A. Jones

Ingredients: 

  • 3 cups cooked macaroni
  • 1 (6 oz.) can tuna, drained
  • 1 (10.75 oz.) can condensed Cream of Chicken soup
  • 1 cup shredded Cheddar cheese
  • 1 1/2 cups French’s Fried Onions®

 

Directions: 

  1. Preheat oven to 350 degrees.
  2. Combine macaroni, tuna and soup then place in a 9 x 13 baking dish.  Top with cheese.
  3. Bake at 350 degrees for 25 minutes or until bubbly.  Sprinkle with fried onions and bake for another 5 minutes.
  4. Serve hot.
Easy Tuna Casserole without french fried onions

If onions are not a favorite in the household, feel free to omit them from the Easy Tuna Casserole. (Photo by A. Jones)

 

“Toxic Waste” Mac and Cheese

Recipe by Lisa Johnson for the blog Cooking with Curls©

 

Yield: 6 Servings

Ingredients:

  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon dry mustard powder
  • pinch cayenne pepper
  • 8 Ounces Vermont sharp white cheddar cheese
  • Package frozen spinach (thawed and drained)
  • green food coloring (optional)
  • 1 Pound box pasta, cooked and drained (I used medium shells)
  • 1 head fresh caulflower (steamed**)

Directions:

  1. Melt butter in a large pan/Dutch oven over medium to low heat.  Add the flour and whisk to combine.  Simmer, stirring constantly for 1 to 2 minutes.
  2. Pour in milk. Whisk to combine in order to remove all lumps.  Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine.  Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
  3. Remove from heat and add the grated cheese.  Stir until melted.
  4. Add the drained spinach and stir.  If desired, add a few drops of green food coloring.
  5. Add the drained pasta.  Stir until completely coated.  Then add the steamed cauliflower. **
  6. Serve immediately.

NOTE

**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.

Jambalaya

Jambayla

Bon Temps!

  • 4 tsp. olive oil
  • 2 c. onions, chopped
  • 4 c. water
  • 2 red bell peppers, chopped
  • 1  1/2 c. (8oz.) ham, diced
  • Three  5 oz.  bags saffron yellow rice (the Mahatma® brand is recommended)
  • Two 10 oz. boxes frozen cut okra, thawed
  • 1 lb. raw, peeled shrimp

Directions:   Heat oil in a large pan.  Add onions and sauté until golden, approx. 3 to 4 inches.   Add water, red pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover, and simmer 15 minutes.  Stir in okra and shrimp. Cover and cook, stirring occasionally, approx. 7 minutes or until shrimp are cooked and rice is tender.  Keep warm in a Crock-pot on low heat.

Yield: 8 servings  (385 calories)

Mama’s Fried Chicken from Southern Living©

by Curtis Aikens for Southern Living

Yield: 4 to 6 Servings

 

Ingredients:

  • 1 (3- to 4-pound) whole chicken, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups buttermilk
  • Self-rising flour
  • Vegetable oil

Directions:

  1. Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. 
  2. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
  3.  Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.